First FKM: Bobby's Burger Palace

I found my calling in life... food. And as part of my ongoing quest to consume as much of it, as often as possible, I have teamed up with my close, like-minded friend, Jen, to seek the best food out there.

It started simply enough, with a passing mention of restaurants we both have wanted to try, and it quickly turned into a list, one that continues to grow each day, and a goal to start ticking restaurants off one-by-one. That, is how our simple list became known as FAT KID MISSIONS, a.k.a. FKMs; because deep down inside, we're all fat kids and it is our mission to tell you where to enjoy those pleasures.

Our inaugural mission took us to Bobby's Burger Palace (www.bobbysburgerpalace.com) in Lake Grove, NY, in search of the ultimate burger. A little background: Named after celebu-chef and owner Bobby Flay, I had heard about this restaurant at the New York Wine and Food Festival: Burger Bash. Bobby himself served these little tastes (literally, a slider, served amongst 30+ other burgers) in a meatastic experience that leaves me ill for days, and wanting more! So, after reading and re-reading the BBP menu, hearing numerous conflicting reviews from friends, and seeing the BBP burger mentioned on the Food Network's "The Best Thing I Ever Ate" I KNEW it was time.

An errand in Westhampton found us a short ride from the only New York location, in the Smith Haven Mall. It's location was an obvious draw for the bustling restaurant with people eating and still entering in the late afternoon. We stepped up to the counter and were greeted by the friendly host who instructed us to place our order, grab a seat, and wait for one of the numerous, friendly, smiling waiters and waitresses to deliver our food. Soon, I gave our much planned and discussed order: a Palace Classic Cheeseburger, a Bobby Blue Burger, Onion Rings, and a Black and White Milkshake.

We passed on dining at one of the dark wood communal tables and opted instead for a seat at the "s" shaped counter. Within minutes, our food arrived, looking as bright and fresh as the room we were in. The Palace Classic arrived with a generous piece of American cheese melted over the entire burger. The lettuce and red onion, ordered on the side, arrived on their own plate, to be added to my half for the complete experience. Simultaneously, the Bobby Blue arrived with crumbly, creamy blue cheese dripping over the sides with two large, crispy, pieces of bacon resting on top. Five, thick cut, perfectly browned onion rings came stacked in a cup throwing me into sensory overload; where to begin?!? With a side of sauces within arms reach (ketchup, mustard, "burger sauce", and chipotle ketchup), it was time to dig in.

We cut the burgers in half and I quickly dove into the Classic to begin my Bobby Burger journey. The meat was beautifully seasoned, releasing juicy beef flavor, while melted American cheese added a salty creaminess. Lettuce, tomato, onion, and a sesame seed bun completed the aptly named burger and brought up memories of backyard summer barbeques.

After a few delicious bites, I mustered the strength to put down the Classic for a side-by-side comparison of the messy Blue. As I lifted the burger, blue cheese crumbles spilled over the sides with each bite. The mild blue flavor was masked by the crunchy saltiness of the bacon and the juicy, meat flavors of the burger, making the cheese disappointingly non-existent. Much to my chagrin, with every bite, I hoped the blue flavor world miraculously appear, but that moment never came. Soon it became clear that the bun too seemed out of place on what could have been a most fantastic experience.

Fortunately, the side of onion rings comforted me in my search for more flavor. The large cut rings were perfectly crisp, with soft, slightly sweet, pieces of onion coming though with each bite. A fork and knife proved to be the best way to take on the delectable pieces. While my preference for onion rings leans towards the thin slices, I couldn't hold back from the perfectly crunchy outside and juicy inside.

As we savored the meat and rings before us, our beautifully tan, milky shake was brought to our seats, waiting for us to indulge. The cool, creamy texture came through the straw; hints of chocolate and vanilla melding together in a way only found in diners. Although I prefer a shake that makes your cheeks suck in, a struggle for the next sip, this half melted, half thick, drink perfectly capped our experience.

While I wouldn't necessarily make a special trip to any of the BBP locations, this experience proved that there IS good dining outside the food court... and now your boyfriend will have a good reason to take you shopping!

FKM: Bobby's Burger Palace COMPLETE!

Restaurant Quality at Home

In these recent times of economic struggle, home cooking has made its way to the front pages of most of the dining sections I read. So, when I am invited to my friends, Stephanie and Aaron's apartment for dinner, I rarely turn down the invitation; especially considering they are some of the more daring home cooks I know.

When I lived with Stephanie in college, she often took the reins in the kitchen, so you can imagine my surprise when she told me that Aaron often played executive chef to her sous chef. Our meals in college were simple and good, but now, dinners at their house usually entail trying out a new recipe from one of their countless cookbooks with their own spin.

On a recent visit, they were busy in the kitchen creating a new twist on a common dinner ingredient, chicken. Cutting boards were a plenty with numerous vegetables spread out on their counter top. Tomatoes and onions were being chopped, mangoes were sliced and the pre-cut zucchini was drying out in a bowl while chicken was marinating in mango sauce. All the ingredients were going to be combined into Mango Chicken with Salsa and Sauteed Zucchini.

After the chicken had marinated for some time, the boneless, skinless breasts were sauteed on their griddle top. As the chicken cooked, the zucchini, which had been drying out in a bowl with some salt, pepper and chopped garlic were tossed into a large skillet with a little olive oil, red pepper flakes and herbs de Provence which was then cooked until tender. When it was all done, the raw tomatoes and onions were combined and lightly dressed in some oil and pepper and put aside until it came time put it all together.

This, is where I came in. As Stephanie and Aaron got their drinks and brought them to the table, I assembled the meal so their hard work looked as good as it tasted. With the zucchini as the perfect base, the chicken was placed on top with the slices of mango and the salsa finishing off the dish and creating a beautiful looking meal.

While we didn't want to mess up what we had all completed, our stomachs thought otherwise and we happily obliged. The chicken was light, with the mango adding a refreshing sweetness. The salsa placed atop added a spicy twist with the zucchini being the perfect crunch to the tender chicken and soft mangoes. As we ate, we all agreed, that, just because you're cooking at home, doesn't mean you can't feel like you're eating out!

For great home recipes, I visit: www.epicurious.com or www.foodnetwork.com

Cut Above

When I told my father about my blog, it was over dinner at Center Cut, a new(ish) restaurant in the Empire Hotel near Lincoln Center. He was excited to not only be a future entry, but also for his economical choice, their summer prix-fixe dinner, 3-courses at $35/person.

Upon entering the restaurant, I was transfixed by the glass enclosed, floor to ceiling wine wall, which displayed hundreds of bottles, and separated the dining room from the front bar area. Since it was still fairly early, only a few older couples (probably going off to the ballet we were seeing after as well) sat in the airy dining room.

A quick glance through the menu showed fairly standard steakhouse classics with the last page for their summer menu presented with four options of soup, salad, main course and side dish. (Dinner would be one pick from each box.) Unfortunately knowing the meal would be followed by the ballet, I had to pass on a selection from the expansive wine list and stuck with water. Stated on the menu, dinner would be served in 2 courses; soup and salad first and the main dish with side next. Having saved room that day for a substantial meal, I chose the Tomato and Mozzarella Salad, French Onion Soup and the Steak Diane with a side of Spinach

The attentive waitstaff took our order and shortly after doing so, reappeared with a beautiful puffed Popover for my dad and I to share. Served in a cast iron pan, the warm bread came apart at the gentlest touch, revealing a soft, doughy center that practically melted on my tongue. We had barley finished the bread when the first course was served.

Presented side by side on simple white platter, the tomato and mozzarella salad was perfectly stacked, with generously thick slices of cheese sandwiched between perfectly ripe heirloom tomatoes. Lightly drizzled with olive oil and balsamic vinegar, the dish had just the right amount of seasoning to allow each element its time to shine, while also melding together in perfect harmony. Next to the salad sat a small bowl of french onion soup with a single Gruyere covered crouton. The rich broth was loaded with sliced onions, that were sweet and complimented the salty beef stock that had a touch of something else (was it sherry?) to give it a unique kick.

With a weakness for soup, I couldn't help but try the Double "Double" Lobster Bisque my dad had ordered. A gorgeous salmon pink color, the heavy cream and lush lobster meat with a light manzanilla drizzle was exactly the richness and sweetness a bisque should have.

Slowly starting to slip into a food coma, our dishes were cleared away and soon we were presented with our entrees; "smaller" versions of the dishes they normally serve. The large Steak Diane, which is a filet served with Worcestershire sauce and oyster mushrooms, was cooked to the exact pinkish center (black and blue is my steak preparation of choice) I had requested. The side of spinach sauteed in garlic and olive oil was rich enough to hold up next to the beef, but so well prepared it stood out on its own.

I reached across the table again, this time to try the Hot Smoked King Salmon and Steamed Asparagus on my dad's plate. With a light smokey flavor reminiscent of lox, the pan seared piece of fish, served on a bed of asparagus, was a new twist on what can often be the same Atlantic salmon at other establishments.

As I savored (and struggled to eat) every bite of meat, I couldn't help but wonder how much smaller these dishes were in comparison to their full price counterparts on the main menu. Finishing proved a feat in itself, and unfortunately I gave up, with half of the meal remaining untouched.

They cleared our plates and as we sat digesting all we had enjoyed, a final dish with 3 large homemade cookies (one sugar, one chocolate chip and one oatmeal raisin) was delivered to each of us. The plate had barely reached the table when the full, glazed over look, came across both of our faces and the waiter (clearly familiar with this fairly common occurrence) removed the cookie plates and returned moments later, this time with the cookies wrapped in to-go bags.

Show time was near and the check was delivered to the table without any additional surprises. The $35 dinner each, not including tax and tip, left our stomachs full and our wallets (or should I say my dad's wallet) much more full then other steakhouse visits. Plus, with access all night to the Empire Hotel's great rooftop bar, the dinner was not only a steal for the price and quality, but also an inexpensive (and filling) pass to one of the most beautiful views of the city.

Visit Center Cut at www.chinagrillmgt.com. Prix-fixe dinner at all of their restaurants through end of summer.

Resto

My good friend Dawn and I are very competitive... over who can pick the best restaurant when we get together over dinner and drinks. Each time we meet up, one of us is in charge of picking where to go. Most recently, it was Dawn's turn and she picked one of her old standby's, Resto. (www.restonyc.com)

Located in the Gramercy area on 29th Street between Park and Lexington Avenues, the unassuming restaurant stands out on an otherwise empty street. With a handful of outdoor seats, the inside boasts a minimal decor, with specials written on a chalk board, wood tables, steel chairs, exposed brick walls and a silver tin ceiling. Billing itself as a Belgium Restaurant, it boasts a large selection of Belgium beers both on tap and in the bottle.

As with most of our meals, we started with a beer at the bar. Our very knowledgeable bartender, Ward, directed us to two completely different beers St. Feuillien for Dawn and Malheur 10 for me. The St. Feuillien is a light, triple, Belgium Abbey with a delicate nose and flavors of peach and grapefruit on the palate. In contrast, the Malheur 10 (10 for the percent of alcohol, high for beer) has a fuller body that sings of toffee.

Following our pre-dinner drinks, we moved to the table where we were overwhelmed by the expansive, seasonal menu. After careful consideration, we decided to taste outside of our box, and started with the deviled eggs, served on crispy pork. The thinly sliced egg white was elegantly decorated with a creamy and delicate yolk, dotted with notes of paprika. Placed atop the crispy pork tart, it adds a nice crunch to the soft egg. We paired that with the Hen of the Woods served with a spinach fondue, garlic and green onions. The generous serving of mushrooms was perfectly seasoned and the spinach fondue with garlic created a nice balance of earthy flavors. Sadly, both dishes ended a bit too soon.

Paired with a second round of beers, the Tournay and Maredsous (both a bit heavier but still great suggestions that paired well with the food) we were eager to move onto the main course of Smoke Trout with ham succotash and the Burger served with fries. The trout was a beautiful pink color, with a crispy skin and a rich smokey flavor. Served atop a mixture of lima beans, corn and smoked ham, the succotash was a delicious though salty match.

The burger is a must try, but only if you are willing to eat it exactly as it is served. Topped with Gruyere cheese, red onions, pickles and mayo the beautiful and scrumptious presentation of a classic dish is simply divine. As is standard in Belgium, the fries it was served with were a perfect pair for a European twist on an American classic. (Although we decided to pass on it, they also offer the fries as a side order with 8 different dipping sauces to try.)

As much as we debated over dessert, we took a pass and let the mixture of flavors ring in out mouths a bit longer.

Lobster Rolls!

People always forget that I am from Brooklyn. It makes introducing them to my favorite places fun because for them, they discover a new piece of NY they never knew, and for me, I now have someone to go to those places with.

I've been working on a project for work, The Waterpod, that is currently located in Sheepshead Bay, Brooklyn (http://www.thewaterpod.org/). Turns out, it is less than a 5 minute drive from the BEST Lobster Roll place in all 5 boroughs. On a beautiful, bright, sunny, warm Thursday afternoon, I kidnapped one of my coworkers and we drove there to see how the project was doing. A trip out to Sheepshead Bay however, is never complete without a stop at Jordan's Lobster Dock on Harkness Avenue.

After meeting up at the project with the 4 artists who are living aboard and 2 of their supporters, the 8 of us headed over to what would be a fabulous seafood lunch. The unassuming resto, with a handful of picnic tables and a covered patio with plastic tables and chairs, is more reminiscent of a roadside New England lobster shack than a high end dining establishment in New York.

When you walk inside to order, (there is no waitress service) the only menu is the one hanging above the counter. A chalk board next to the kitchen lists the prices of whole lobster by the pound. For me though, I order the same thing every time, the lobster roll.

For $14.95, you get a quarter pound of Maine Lobster meat overflowing the top of a toasted egg bun with a single piece of romaine lettuce. (For a few extra dollars, you can get a side of fries or corn.) Coleslaw, mayo and a lemon wedge are served on the side, to dress to each persons liking. With the chunks of meat freshly boiled and thickly chopped (I had a full claw this time) the only way I ever enjoy it is exactly as it is served.

I quickly explained the proper technique for eating it, by placing a napkin beneath the paper lobster roll tray it is served in (this protects any pieces that accidentally fall on the table without having to lose the meat to dirt) and eating a couple of pieces of the meat with a fork before attempting to pick it up and finish it by hand.

The 8 of us downed the rest of the smorgasbord, which included authentic New England style clam chowder, packed with tons of clams and thick chunks of potato. A side order of summer sweet corn on the cob, onion rings (huge rings which were battered and fried to a perfect crunch) french fries (fresh cut potatoes lightly salted) and sweet potato fries helped to cap off the meal.

With Cold Stone Creamery right next door, we finished our meal with some delicious ice cream. While the Waterpod may only be there for another week, I think it's important I check on their progress by making a couple of more site visits before they leave... and if I happen to plan it around lunch time, I guess supporting the local business will be in every one's best interests, especially if it means more lobster rolls for me!

Check out Jordan's at http://www.jordanslobsterdock.com/

Independent Spirit Expo

One of the perks to being in the food and wine industry is being able to check out some great tasting events. With my former co-worker leading the charge, we headed to the Independent Spirit Expo at Touch Nightclub in New York on Wednesday, June 24th. Dropping the right name (in this case her shop of employment) we were gifted 2 VIP tickets to the one night only event.

These events tend to be a mixed blessing for attendees, due to the high alcohol consumption mixed with the desire to remember the best drinks sampled. On this night, the night club was filled with small batch liquor companies looking to gain more popularity amongst the retailers and enthusiasts that crowded in. Below, are my findings of new and developing labels to keep your eyes on when looking for a new drink:

Amongst the numerous vodka companies on display, LIV (short for Long Island Vodka) is a potato based vodka that comes from the North Fork. Distilled to an almost water like clarity and taste, the burn of ethanol often felt when drinking straight vodka (as I have been known to do) is virtually non-existent. The soft nose hinted at scents of vanilla and citrus, with a clean finish. Another plus for those on a gluten free diet, this is 100% potato, and therefore can be enjoyed by everyone. (For more info check out, http://lispirits.com/home.html)

My other favorite in the Vodka department for the night is an artisinal company from Maine called Cold River. Theirs is also gluten- free, and while their standard vodka does leave a slight burn on the finish, the stand out for me was their recently released blueberry vodka. The pungent nose screamed of blueberry and huckleberry while the taste was more subtle and refined. Made from Maine blueberries and the addition of a minimal amount of sugar, this could be dessert in a glass for me. (http://www.coldrivervodka.com/)

Loft Organic Liqueurs (http://www.loftliqueurs.com/) was a surprise hit we stumbled upon towards the end of the evening. This certified organic, certified kosher company delivers a low alcohol, high flavor drink similar to that of Italian Limoncello. With flavors like lavender and lemongrass mixed in with mandarin orange, these liqueurs made me realize that a few glasses of any of these could give me my own Danny Devito incident.

While there were plenty of drinks to be had, there isn't enough time to try them all so here is my list of other ones to try if you happen to see them on bar shelf soon:

Macchu Pisco: official drink of Peru, similar to Brazilian cachasa, smooth like vodka and full of flavor like gin (http://www.macchupisco.com/)

Death's Door Spirits: distilled clear, you can't tell the difference from the bottle between the spirits but this company out of Washington makes super refined gin, vodka and whiskey (http://www.deathsdoorspirits.com/)

Square One Vodka: another organic vodka from Wyoming, these 100% American Rye come in several flavors, including Cucumber and Botanical, these add and interesting twist to any cocktail (http://www.squareonevodka.com/)

Tuthilltown Distllery: out of the Hudson Valley comes a selection of Whiskey's with varying degrees of intensity and piediness. With several options, from the Baby Bourbon to the Single Malt, its easy to find one bottle that will fit your taste (http://www.tuthilltown.com/)

Now, the last thing to do is drink up!

Jazz Feast

If you have never been to New Orleans, you are missing out. I went for the first time this past April and can definitively say, I will be back. The city is going through a Renaissance following the devastation left by Hurricane Katrina in September of 2004 and now is a great time to join in on it's rebirth.

The great thing about New Orleans is no matter what time of year you decide to go, there is always some sort of festival or event taking place. This trip happened to fall during the first weekend of their 30th Annual Jazz Fest. Every year during the last weekend in April and the first weekend in May the fairgrounds turn into a giant music venues with several stages playing all sorts of music and hundreds of local restaurants serving up their classic Louisiana cuisine.

With the popular bands not playing until late in the day, my friend and I arrived with empty belly's to take on the numerous food booths. Colorful signs displayed the dishes you could purchase; classics like Gumbo and Jambalya as well as a few dishes I'd never heard of, like cochon de lait and alligator pie.

Not knowing where to begin, I jumped on the line that seemed to be the longest. While normally I have an aversion to long waits, in this case, I figured the longer the wait, the better the food. Not wanting to pass on anything, my friend and I moved from line to line picking up craw fish etouffe, alligator pie, fried chicken, cochon de lait, jambalaya and gumbo. You only live once, right?

The bright pink craw fish, peas and carrots dotted the light cream sauce that filled the hollowed pastry of the etouffe. The doughy bowl flaked apart from the light touch of my fork and all of the rich flavors melted together in my mouth. That was my first foodgasam.

The second one came when we moved on to the fried chicken, jambalaya and gumbo, all staples of the Louisiana diet. Each of the dishes delivered from the fried chicken that was moist with a perfect crunch, to the gumbo (creole style) delicately flavored by andouille sausage to the jambalaya which had spice that whet my palate for more.

We finished off our meal with alligator pie and cochon de lait, two local dishes you cannot pass up. Alligator pie (which really does taste like chicken) was a hand held meat pie. Filled with cubed alligator and vegetables, the pastry that encased it all added the perfect balance to an otherwise blend of cream and meat. To finish off our marathon meal, we dove into a cochon de lait, which is commonly known up north as a glorified pulled pork sandwich. The meat was tender and juicy, and each bite sang, with the sweetness of the pork that fell apart as I bit into the rich hero bread that served more as a tool to eat the sandwich than apart of the dish itself.

While the temperatures rose, and our once hungry belly's sang with joy, we sat on the grass and took in the live music we'd gone there for. Needless to say, after having multiple foodgasms, there was nothing else we could do but relax and wait for the next one.